For cupcakes;
>
2 cups all-purpose flour
>
2/3 cup cocoa powder
>
1 tsp baking soda
>
1/2 tsp salt
>
1 cup granulated sugar
>
1 cup vegetable oil
>
3 eggs
>
1 tsp vanilla extract
>
2/3 cup sour cream
For decorating;
>
Wilton ® Chocolate or Strawberry Decorating Icing
>
Wilton ® Sprinkles, if desired
>
6 oz Wilton ® Light Cocoa Candy Melts
>
24 fresh strawberries, for dipping
>
Wilton ® Chocolate Brownie Dessert Drizzle
For cupcakes;
1
Preheat the oven 350°F. Prepare two muffin pans with baking cups.
2
In a medium bowl, combine flour, cocoa powder, baking soda and salt.
3
In a large bowl, beat sugar and oil with an electric mixer until combined. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
4
Add flour mixture to the wet ingredients alternately with sour cream, mixing until just combined. Divide the batter among the prepared pans, filling each cavity about 1/2 full.
5
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in their pans for 5 minutes. Remove to a cooling grid and cool completely.
6
Frost cupcakes. Garnish with sprinkles of your choice (if desired).
For chocolate-dipped strawberries;
1
Melt Candy Melts according to package directions.
2
Dip 24 strawberries in melted chocolate and place on parchment paper. Drizzle dipped strawberries with the remaining melted candy and chill until the candy sets.
3
Drizzle Wilton® Chocolate Brownie Dessert Drizzles as desired on cupcakes for additional topping option.
4
Top cupcakes with dipped strawberries immediately before serving.
